2 pounds venison, neck, breast, flank or shoulder
2 ounces seasoned flour
2 ounces port
Juice of 1/2 lemon
1/2 pint (1 cup) venison stock
Salt and freshly ground black pepper
6 ounces butter
1 1/4 pounds short crust or rough puff pastry
1 egg, beaten
Preheat the oven to 425 degrees F.
Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and sear the steaks quickly. Put the meat into a 3 to 4-pint pie dish, add the port, lemon juice and stock. Sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in the oven 15 minutes, Lower the oven temperature to 350 and roast for an additional 1 3/4 hours.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.